Italian Sweet Ricotta Pie sugar free
Prep time
Cook time
Total time
For Italians, Easter is both a religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and indulge, especially in sweets. Creamy sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. This dish is super delicious at breakfast, lunch or for dessert for any time of year! No crust, no sugar, very few carbs. One day on a whim, I dumped everything into a blender and it turned out so smooth and creamy that the 'easy way' is now the standard! However, you can mix everything in a bowl instead of blender and it is still delish.
  • 3 eggs
  • ½ cup Truvia or ¾ cup Splenda Granulated
  • 1 cup milk or half & half (do not use fat free version as it has starch and gums)
  • 1 teaspoon pure vanilla extract
  • 1 pound POLLY-O original or part skim milk ricotta cheese (this is best supermarket brand, dont save a dollar and buy inferior cheese and do not use fat free as your dish will not turn out)
  • 1 cup canned crushed pineapple, well drained and squeezed of moisture
  • Ground cinnamon
  1. Preheat oven to 325 degrees.
  2. Using the blender, pulse the eggs, Truvia, half & half, vanilla and ricotta until smooth. Stir in the pineapple and pour filling into glass or ceramic pie plate that has been coated with vegetable non stick spray. Sprinkle surface with cinnamon.
  3. Bake at 325 degrees for 35 to 40 minutes, or until the filling is slightly puffed at wide edge, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
  4. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.
Nutrition Information
Serving size: Serves 10

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